German sweet braided nut bread

Step 1/7

• 270 g flour
• 100 ml milk
• 30 g sugar
• 30 g butter
• 1 egg
• 20 g fresh yeast
• ¼ tsp salt

• bowl
• hand mixer with beaters

Add flour, some milk, sugar, butter, egg, fresh yeast, and salt to a bowl. Beat slowly at first until everything is well mixed. Then knead well until the dough is no longer sticky and becomes smooth. Set aside for approx. 30 min.

Step 2/7

• 170 ml milk
• 100 g sugar
• ½ tsp ground cinnamon
• 300 g ground hazelnuts

• pot
• bowl
• spatula

Meanwhile, add the remaining milk, sugar, and ground cinnamon to a pot. Bring to a boil. Stir in ground hazelnuts. Remove from heat and pour the content into a bowl. Let cool in a fridge.

Step 3/7

• flour for dusting

• oven
• palette knife
• rolling pin

Pre-heat oven to 160°C/320°F. Dust the work surface with some flour. Roll out the dough into a 40 x 50cm/16 x 20 in. rectangle. With a palette knife, spread the nut filling onto the dough.

Step 4/7

• knife

Roll up the dough along the width. Slice the dough along the length in half. Braid the two long logs carefully.

Step 5/7

• kitchen towel
• baking sheet
• parchment paper

Place the braided bread onto a lined baking sheet. Cover with a kitchen towel and set aside for approx. 30 min.

Step 6/7

• oven

Bake the bread at 160°C/320°F for approx. 35 min.